Christmas Oreo Balls are festive little bite-sized truffles made from crushed Oreos and cream cheese, dipped in chocolate, and decorated with holiday sprinkles. They’re no-bake, insanely easy, and perfect for cookie trays, parties, gift boxes, or last-minute treats. With a fudgy, brownie-like center and a crisp chocolate shell, these Christmas Oreo Balls look impressive but come together with just a handful of ingredients.
Equipment You Will Need
- Food processor or blender (or zip-top bag and rolling pin)
- Mixing bowl
- Hand mixer or spatula
- Baking sheet or tray
- Parchment or wax paper
- Small cookie scoop or tablespoon
- Fork or dipping tool
- Microwave-safe bowls (for melting chocolate)
Ingredients List
- 36 regular Oreo cookies (about 14–15 oz; not double-stuffed)
- 8 oz cream cheese, softened
- 16–24 oz melting chocolate or almond bark (white, dark, or a mix)
- 1 teaspoon vanilla extract (optional)
- Christmas sprinkles, crushed candy canes, or extra Oreo crumbs for decorating
Step-by-Step Instructions
Start by lining a baking sheet with parchment or wax paper and set it aside. This will be your staging area for both rolling and dipping the Oreo balls. Make sure your cream cheese is softened to room temperature so it blends smoothly into the crumbs.
Place the Oreos (cream filling and all) into a food processor and pulse until they turn into fine crumbs. If you don’t have a processor, put the cookies into a sturdy zip-top bag, seal it well, and crush them with a rolling pin until they are as fine as you can get them. Pour the crumbs into a mixing bowl if you’re not using the processor for the next step.
Add the softened cream cheese to the Oreo crumbs. If using a food processor, pulse until everything comes together into a thick, uniform “dough.” If using a bowl, beat with a hand mixer or use a sturdy spatula and then your hands to fully combine. You’re looking for a smooth, fudgy mixture that holds together easily when pressed.
If the mixture feels very soft, chill it in the refrigerator for 15–20 minutes to firm up. Using a small cookie scoop or tablespoon, portion out the mixture and roll it between your palms into smooth balls about 1 inch in diameter.
Place each ball on the prepared baking sheet. Once all are rolled, freeze the tray for about 15–30 minutes, or until the balls are firm but not rock-hard; this makes dipping much easier.
When the Oreo balls are nearly chilled, melt your chocolate. Place chopped chocolate, candy melts, or almond bark into microwave-safe bowls (separate bowls if using more than one color). Microwave in short bursts, stirring between each, until smooth and fluid. If desired, add a teaspoon of neutral oil to help thin the chocolate for easier dipping.
Working with a few Oreo balls at a time, use a fork or dipping tool to lower each ball into the melted chocolate, turning to coat completely.
Lift it out, letting excess chocolate drip back into the bowl, and gently tap the fork on the rim to smooth the coating. Slide the coated ball back onto the parchment-lined tray, using a toothpick or another fork to nudge it off if needed.
Immediately top each freshly dipped ball with Christmas sprinkles, crushed candy canes, or extra Oreo crumbs before the chocolate sets. If you want a two-tone look, you can let the first coating set, then drizzle contrasting melted chocolate over the top using a spoon or piping bag and add a few more sprinkles.
Repeat with all of the Oreo balls. When everything is dipped and decorated, transfer the tray to the refrigerator and chill until the chocolate is fully set and firm, about 30–60 minutes. Once set, gently peel the Christmas Oreo Balls from the parchment and arrange them on a platter or in paper candy cups for serving.
Expert Tips for Success
Soften the cream cheese fully before mixing so it blends smoothly with the crumbs and you don’t end up with little cream cheese pockets. If the mixture is too sticky to roll, a quick chill in the fridge helps a lot, and lightly damp or slightly chilled hands can make rolling smoother.
Chill the shaped balls before dipping to prevent them from crumbling or falling apart in the chocolate. If they’re rock-solid frozen, the chocolate can crack as it sets, so aim for firm but not icy. When melting chocolate, use low heat and stir frequently; overheated chocolate can seize and become thick and grainy, making dipping difficult.
Decorate right after dipping each ball because the chocolate begins to set quickly, especially on cold centers. Keep a variety of sprinkles and toppings within arm’s reach so you can work efficiently. If your chocolate thickens as you go, gently rewarm it in short bursts and stir until smooth again.
Variations and Substitutions
Christmas Oreo Balls are endlessly customizable. Try different Oreo flavors like peppermint, red velvet, or golden Oreos for a twist, adjusting decorations to match. You can also add a teaspoon of vanilla, peppermint, or almond extract to the Oreo mixture for extra flavor depth.
Play with coatings and toppings: use dark chocolate, milk chocolate, white chocolate, or a combination. Decorate with red and green sprinkles, crushed candy canes, colored sanding sugar, mini M&Ms, or tiny snowflake sprinkles. For a “snowball” look, roll freshly dipped white chocolate truffles in shredded coconut before the coating sets.
If you prefer a slightly less sweet center, use reduced-sugar sandwich cookies or mix in a tablespoon or two of cocoa powder with the crumbs. For a creamier, softer texture, add a spoonful of frosting along with the cream cheese (but note they’ll be softer at room temp).
Serving Suggestions
Serve Christmas Oreo Balls on a holiday cookie tray alongside fudge, cookies, and bark for a stunning assortment of textures and colors. Arrange them in mini paper candy cups for a professional look, grouping by chocolate color or sprinkle style for visual impact.
They’re also perfect for gifting: tuck a few into small treat bags or tins lined with parchment, tie with ribbon, and add a tag. At parties, place them on a tiered stand or in a pretty bowl near the coffee and hot chocolate station so guests can grab a bite-sized sweet with their drink.
Storage, Freezing, and Make-Ahead Tips
Store Christmas Oreo Balls in an airtight container in the refrigerator for up to about 1 week. Layer them with parchment or wax paper to prevent sticking, especially if you’ve added lots of sprinkles or drizzles. They can be served chilled or allowed to sit at room temperature for a short time before serving; just avoid leaving them out in a very warm room for long periods.
These truffles also freeze well. Arrange fully set Oreo balls in a single layer, freeze until firm, then transfer to a freezer-safe container or bag with parchment between layers.
Freeze for up to 2–3 months. Thaw in the refrigerator before serving to prevent condensation from forming on the chocolate. This make-ahead flexibility makes Christmas Oreo Balls an ideal holiday dessert to prep in advance and pull out whenever you need an easy, crowd-pleasing treat.
